Summer

Rice is cooked alongside a flavorful spiced dal, then served with papad, lemon, onion.

Ingredients are combined into a batter, then baked, cooled, cut, and dusted with matcha.

A creamy spinach blend is cooked with spices, tofu, and coconut cream.

Oats, veggies, and seasonings are simmered until creamy, then garnished before serving hot.

Chickpeas are mashed, mixed with seasonings, wrapped in tortillas in lettuce, and pan-fried.

Chia seeds are soaked in a coffee-infused milk, chilled, and layered with yogurt.

Chickpea flour is combined with water, spices, and chopped vegetables, then cooked in a pan.

Cooked pearl barley is combined with fresh vegetables and a tangy sesame dressing.

Toasted seeds are mixed with spices, then combined with quinoa, veggies, and dressing.

Frozen bananas, sweetener, coconut cream, and acai berry powder are blended and frozen.

Pasta is boiled until tender, then seasoned and air-fried until crispy and golden.

A savory sauce is prepared, vegetables are stir-fried, and udon noodles are coated in sauce.

Brazil nuts are coated in olive oil, rosemary, and spices, then roasted until golden.

Avocados, chickpeas, spices, and chutneys are mixed, then topped with yogurt and garnishes.

Pasta is tossed with roasted eggplant, marinara sauce, aromatics, nooch, and basil.

Ingredients are blended until smooth, chilled for an hour, and garnished before serving.

Cucumbers are sliced, salted and seasoned with a mix of spices and left to chill or ferment.

Roasted vegetables are blended with toasted walnuts, spices, and pomegranate molasses.

The ingredients are blended, poured into molds, frozen overnight, and served as popsicles.

Cooked rice is mixed with yogurt and topped with a fragrant tempering of spices.